Georgian tomato soup with fried eggplant

Georgian tomato soup with fried eggplant

Recipe by CookingIsLifestyleCourse: Georgian Kitchen, Soup Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

320

kcal

Ingredients

  • Tomatoes 1 kg

  • Red bell pepper 400 g

  • Cucumbers 100 g

  • Chilli 2 g

  • Garlic 10 g

  • Olive oil 10 ml

  • Eggplant 200 g

  • Deep fat oil to taste

  • Corn starch 2 tablespoons

  • Cilantro 2 twigs

  • Parsley to taste

  • Basil to taste

  • Salt to taste

  • Ground black pepper to taste

Directions

  • Pour boiling water over the tomatoes, transfer to cold water and peel, chop and place in a blender.
  • Put randomly chopped bell peppers, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Put in the refrigerator.
  • Cut the eggplant into 2 cm cubes, season with salt, roll in cornstarch and deep-fry for 2-3 minutes until soft and golden brown. Then transfer to a paper towel folded several times to remove excess oil.
  • Try chilled soup – and add salt or pepper, if necessary. Pour into plates, put the eggplant on top. Decorate with herbs and serve.